Creamy Tuscan Chicken & Spaghetti Squash

Easy and delicious is the theme with creamy tuscan chicken and spaghetti squash!

This dish replaces pasta with spaghetti squash, making it not only gluten free, but low carb as well!  Don’t worry that you will be missing out on taste, because this dish is delightful!  It has a delicious creamy sauce and is topped with cheese, making it a rich main course.

About This Recipe  

Creamy Tuscan Chicken and Spaghetti Squash is definitely a comfort food the whole family will love.  The incredible mixture of fresh garlic and sun-dried tomatoes along with the amazing creamy parmesan cheese sauce give this dish an incredibly rich flavor. 

First Things First: Prepping

Prepare the spaghetti squash:

Method 1: INSTANT POT

• Using a paring knife, carefully cut around the middle of the squash, until it is completely cut through.  Scoop out seeds and discard them.

• Place the rack in the bottom of the pot and add 1 cup of water.

• Place the two halves of the squash in the pot.  You may need to either place one on top of the other or set one sideways against the other half.  Close the lid and make sure the vent is closed

• Press Manual mode and set it to pressurize for 10 minutes.

• When pressure is finished and it switches to warm mode, turn it off and carefully open the steam vent.

• When all of the pressure is released, open the pot and remove the squash.

• Allow the squash to cool completely; use a fork to scrape across the squash to create “spaghetti” strands.

Method 2: MICROWAVE

• Using a paring knife, carefully cut the squash lengthwise around the middle, until it is completely cut through.  Scoop out seeds and discard them.

• Carefully pierce each half of the squash several times with the paring knife.

• Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender.

• Allow the squash to cool completely; use a fork to scrape across the squash to create “spaghetti” strands.

Method 3: OVEN

• Using a paring knife, carefully cut the squash lengthwise around the middle, until it is completely cut through.  Scoop out seeds and discard them.

• Spray or brush the cut side of the squash with olive oil.

• Place cut-side down in a baking pan.

• Bake at 350℉ for 60 minutes or until fork tender.

• Allow the squash to cool completely; use a fork to scrape across the squash to create “spaghetti” strands.

Prepare:

• Chicken: cut into bite-size pieces

• Garlic: mince 4 cloves garlic (or use 2 tsp. garlic from a jar)

• Parmesan Cheese: grate or use pre-grated

• Sun-Dried Tomatoes:  drain, but keep the the oil to use in recipe

It’s time to get cooking!

tuscan, chicken, spaghetti squash

dinner

Yield: 4

Author: Mama P

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CREAMY TUSCAN CHICKEN & SPAGHETTI SQUASH

This dish replaces pasta with spaghetti squash, making it not only gluten free, but low carb as well! Don’t worry that you will be missing out on taste, because this dish is delightful! It has a delicious creamy sauce and is topped with cheese, making it a rich main course.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 medium spaghetti squash
• 1 1/2 lb. boneless, skinless chicken (cut into bite size pieces)
• 2 tsp. Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. crushed red pepper (optional)
• 4 Tbsp. unsalted butter
• 4 cloves garlic, minced
• 1/2 cup julienne cut, sun-dried tomatoes
• 3 Tbsp. oil reserved from sun-dried tomatoes
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 4 cups baby spinach

Instructions

1. Cook the spaghetti squash by preferred method. When cooled, fork-scrape the squash to create "spaghetti" strands. Set aside.
2. Season the chicken with the salt, pepper, Italian seasoning, and crushed red pepper.
3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the reserved oil from the sun-dried tomatoes and blend together. Add the chicken and cook until it is no longer pink, about 5 minutes.
4. Transfer the chicken from the skillet to a bowl; keeping any liquid in the skillet.
5. Add the remaining butter to the skillet and melt over medium-high heat. Add the garlic and sun-dried tomatoes and cook 1-2 minutes.
6. Pour heavy cream into the mixture in the skillet and cook about 1-2 minutes until bubbly, stirring constantly.
7. Turn off the heat and add the parmesan cheese, spinach, and chicken.
8. Stir the squash "spaghetti" into the creamy chicken mixture; coat evenly.
9. Garnish with additional grated parmesan cheese, if desired.

Notes

Before Getting Stated:

• Chicken: cut into bite-size pieces
• Garlic: mince 4 cloves garlic (or use 2 tsp. garlic from a jar)
• Parmesan Cheese: grate or use pre-grated
• Sun-Dried Tomatoes:  drain, but keep the the oil to use in recipe

Nutrition Facts

Calories

677

Fat

52

Sat. Fat

27

Carbs

32

Fiber

7

Net carbs

25

Sugar

14

Protein

27

Sodium

532

Cholesterol

168

**Nutritional information is an estimate and may vary

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